Description
A tropical delight, this creamy macaroni salad is perfect for BBQs and picnics, featuring tender pasta, crisp veggies, and a hint of sweetness from pineapple.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded carrots
- 1 cup diced celery
- 1/2 cup diced red onion
- 1 cup diced cooked ham
- 1/2 cup pineapple chunks (optional)
- 1/4 cup green onions, sliced (for garnish)
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth.
- Add the cooled macaroni to the dressing and mix until all the pasta is coated.
- Stir in shredded carrots, diced celery, red onion, and diced cooked ham. If you’re using pineapple, fold that in as well.
- Cover the salad and refrigerate for at least one hour before serving to allow the flavors to meld.
- Before serving, garnish with sliced green onions for a fresh touch.
Notes
For a spicy kick, add a tablespoon of sriracha to the dressing. Consider using gluten-free elbow pasta if needed. This salad can be served as a filling lunch by adding leafy greens underneath.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 7g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg